Mini Donut Muffins

During the greatest outdoor show on Earth there are some tried and true favorites that everyone must indulge in! I wanted to create a gluten, dairy and refined-sugar-free version of my favorite past-time to enjoy during the Calgary Stampede.

  • Author: Amber Romaniuk
  • Yield: 48 1x



For the Muffin:

2 cups All Purpose Gluten-free Flour
3/4 tsp Xanthan Gum
Pinch Sea Salt
2 Free-range or organic eggs
1 cup unsweetened apple sauce
4 Tbsp cinnamon
1/4 cup Grade B Organic Maple Syrup
2 Tsp Organic Vanilla Extract
1/2 Cup Coconut Sugar
1/2 Cup Extra Virgin Olive Oil
2 Tsp Aluminum-Free Baking Powder
1/2 Cup Unsweetened Coconut Milk (could use almond, flax, brown rice as well)

For the Cinnamon Coating:

1 Cup coconut Oil Melted
3/4 Cup Coconut Sugar
2 Tbsp Cinnamon
Pinch of Sea Salt


  1. Pre-heat oven to 350 degrees Fahrenheit

For the Muffins:

  1. In one bowl combine flour, xanthan gum, sea salt, coconut sugar, cinnamon and baking powder.
  2. In a second bowl combine the wet ingredients, eggs, milk, olive oil, maple syrup, vanilla and mix well.
  3. Add the wet ingredients into the dry and stir until well combined.
  4. Grease 1-2 mini muffin tins with coconut oil on parchment paper and add muffin mix to trays.

For the Cinnamon Coating:

  1. Combing coconut sugar, sea salt, coconut oil and cinnamon and mix well.
  2. Top muffins with cinnamon topping with a teaspoon.
  3. Allow about 5 minutes to cool and enjoy!


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